All American Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees F.
• Whisk flour, salt and baking soda together and set aside.
• If cocoa nibs are not already broken into small pieces (about the size of the chocolate chips) do this now, or better yet get your baking helper to do this.
• Cream butter and both sugars together until light and fluffy, scraping sides of bowl with a spatula as needed.
• Add eggs, vanilla and water. Beat to combine and scrape sides of bowl.
• Add dry ingredients and stir together just until combined.
• Add chocolate chips and cocoa nibs and stir just until combined.
• Use two spoons to drop dough onto cookie sheets, at least 1 inch apart.
• Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown but not quite set in the centers, about 8 to 10 minutes.
• Cool on racks.

Steps:

• Cream butter and sugars until pale and fluffy
• Gradually beat in egg
• sift in flour and salt and fold into mixture
• stir in the nuts, if using, and half the choc chips
• drop 8 spoonfuls onto greased baking sheets and pat down slightly. Bake in oven at 180c for 15mins
• when cooked, remove from oven and whilst warm sprinkle on rest of choc chips and push gently into cookies. Cool on wire rack

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
• Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
• Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
• Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
• Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
• Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.